Mix all of the ingredients except for the bell peppers and one tomato for covering the peppers.

Wash peppers and take out the top part and the seeds.

Stuff the peppers with the rice mix with a spoon or your hand.

Cut small pieces from remaining tomato to cover the top part of the peppers.

Press the tomato slice down a bit so that it won’t come out. (This keeps everything moist).

Place the stuffed peppers in an oven dish as tall as the peppers. Pour 2 cups of boiling water on top (you can add a tiny bit of bouillon cube to the water).

Let the peppers boil for 5 minutes on the stovetop. Then, bake it in a preheated oven at 400° F (200° C) for 35-40 minutes until rice is cooked and tops are browned. Check regularly if you don’t want to burn the tops.

Note: the stuffing mixture would usually include olive oil and pine nuts, so instead I sometimes cook the rice with a little vegetable or chicken broth cube and a tablespoon of tomato paste in the water; or add some diced mushrooms, eggplant or other vegetable to the mix to add even more texture or flavor.